Avo go at these burgers

ADDING zucchini to the burger mixture is a great way of hiding greens for fussy eaters. Making the burgers mini reduces the portion size and the chance to overindulge.

Mini beef and zucchini burgers with guacamole

SERVES: 4

PREP: 15 minutes

COOK: 20 minutes

Ingredients

1 tsp olive oil

½ brown onion, finely chopped

2 slices wholemeal bread, crusts removed, chopped 2 tbsp light milk

250g minced beef

½ cup zucchini, finely grated, excess moisture squeezed out

½ tsp ground paprika 1 tbsp olive oil, extra

40g low-fat cheddar, thinly sliced

8 mini wholemeal or seeded bread rolls, halved, toasted Baby spinach leaves, to serve

Method

1. For the guacamole, scoop the avocado into a large bowl and mash with a fork. Stir through the tomato, chives and lemon juice. Cover. Place in the fridge.

2. Heat the oil in a frying pan over medium heat. Add the onion. Cook for 5 minutes or until softened, then set aside to cool. Place the bread and milk in a bowl and set aside for 1 minute to soak. Add the

WE KNOW ripe, buttery avocado spread over crunchy toast is so good, but look what happens when you get creamy ricotta in on the act.

SERVES: 6 as a starter PREP: 15 minutes COOK: 40 minutes

Ingredients

cooked onion, beef, zucchini and paprika and use your hands to combine. Shape the mixture into 8 patties.

3. Heat the extra oil in a frying pan over medium heat. Cook the patties, in batches, for 2–3 minutes each side or until cooked through. If needed, partially cover the pan to help the patties cook through more quickly.

4. Preheat grill to high. Place the cheese on the patties. Grill for 1 minute or until the cheese melts.

5. Top the roll bases with baby spinach, patties, guacamole and roll tops.